Simple Coconut Cake

Recipe View 5 mins Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with butter or non-stick spray and dust lightly with flour. (5 minutes)

Recipe View 5 mins Combine Dry Ingredients: In a large bowl, whisk together the shredded coconut and granulated sugar until well combined. Sift in the all-purpose flour and whisk again to ensure even distribution. Create a well in the center of the dry ingredients. (5 minutes)

Recipe View 5 mins Incorporate Wet Ingredients: In a separate small bowl, whisk the eggs until lightly beaten. Pour the eggs into the well in the dry ingredients. Gradually add the milk, mixing until you achieve a slightly thickened but runny batter. If the batter seems too thick, add milk a tablespoon at a time until the desired consistency is reached. (5 minutes)

Recipe View 25 mins Bake to Perfection: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. (25 minutes)

Recipe View 20 mins Cool and Glaze: Remove the cake from the oven and let it cool in the pan for 20 minutes. Once slightly cooled, drizzle the simple syrup evenly over the cake. This will add moisture and a touch of extra sweetness. (20 minutes)

Recipe View 0 mins Serve and Enjoy: Slice and serve the cake warm or at room temperature. Enjoy the taste of the tropics!